Wichita's favorite Old Town restaurant
Phone (316) 262-5275 Fax (316) 262-1292

904 East Douglas, Wichita, KS 67202

Hours Mon-Thurs 11am - 10pm
• Fri-Sat  11am - 11pm • Sun 4pm - 9pm

 

News/Events

Tuesday, 09 February 2016 00:00

Valentine's Special Entertainment

Thursday, 04 February 2016 00:00

Valentine's Day!

Larkspur is the perfect place for a romantic evening in Down Town Wichita! Valentine's Day is just around the corner! Don't forget to call 316-262-5275 to make your reservations! Spots are filling up fast!

 Jenny Wood will be performing in our dining hall  the 13th and 14th starting at 6:00. She will be singing love songs all evening. Larkspur invites you to come have a relaxing evening with us, drink some wine and listen to some beautiful music with someone you love. 

 

Friday, 15 January 2016 00:00

Think Larkspur for Catering

Wedding season is approaching when you are looking for a caterer please call Larkspur Bistro & Bar 316-262-5275.  We can customize any size of group.  We also have banquet rooms available onsite and offsite.

Larkspur now has a 2nd banquet room at the restaurant.  It is called The Gallery Room, the walls are decorated with local artists creations.

The Gallery Room will easily accomodate up to 55 guests seated.

Give Shawna a call at 316-262-5275 to book your next event or your upcoming Christmas party.

Monday, 05 May 2014 00:00

2014 Mother's Day Brunch Buffet

2014 Mother’s Day Brunch Buffet
 Sunday, May 11th 10am – 3pm
Adults $28.95 & Kids 12 under $10.95
(Kids under 5 Free)
Price includes coffee, tea, or soda


Featuring a variety of Appetizers
•    Smoked Salmon – In house fresh smoked salmon
•    Shrimp Cocktail – Jumbo chilled shrimp with homemade cocktail sauce
•    Larkspur Hummus & Pita
•    Spinach Artichoke Dip - served with colorful variety of chips
•    Fresh Fruit, Variety of Domestic & Import Cheese, & Crackers

Selection of Salads
•    Capri Salad – Fresh Mozzarella, tomatoes, olives & artichokes
•    Caesar Salad –Creamy Caesar dressing, parmesan & roasted croutons
•    Metro Salad –Balsamic vinaigrette dressing, topped with roasted almonds & bleu cheese crumbles

Carving Station
•    Sterling Silver Prime Rib
•    Yoder Farm Ham

Traditional Buffet Items
•    Fresh Scrambled Eggs with Yoder Farm Bacon & Sausage & Fried Potatoes
•    Chicken Pistachio – Topped with parmesan cream cheese sauce & roasted pistachios
•    Sterling Silver Roasted Pork Tenderloin – Roasted wild mushrooms & pork jus
•    Seared Tilapia - Lemon butter, caper, white wine sauce
•    Penne Pasta Primavera
•    Garlic Red Skinned Mashed Potatoes
•    Vegetable Medley

Variety of fresh pastries & homemade cheesecakes

~ $6.00 Bloody Mary & Mimosas ~

Make your reservation by calling 262-5275

Tuesday, 05 May 2015 00:00

2015 Mother's Day Brunch Buffet

2014 Mother’s Day Brunch Buffet
 Sunday, May 11th 10am – 3pm
Adults $28.95 & Kids 12 under $10.95
(Kids under 5 Free)
Price includes coffee, tea, or soda


Featuring a variety of Appetizers
•    Smoked Salmon
•    Shrimp Cocktail
•    Larkspur Hummus & Pita
•    Spinach Artichoke Dip - served with colorful variety of chips
•    Fresh Fruit, Variety of Domestic & Import Cheese, & Crackers

Selection of Salads
•    Capri Salad – Fresh Mozzarella, tomatoes, olives & artichokes
•    Caesar Salad –Creamy Caesar dressing, parmesan & roasted croutons
•    Greek Salad –mixed greens blended with red onions, cucumber, Greek olives and Feta cheese

Carving Station
•    Sterling Silver Prime Rib
•    Farm Ham

Traditional Buffet Items
•    Fresh Scrambled Eggs with Bacon & Sausage & Fried Potatoes
•    Chicken with Lemon and Caper Sauce with Wild Rice
•    Sterling Silver Roasted Pork Tenderloin – Roasted wild mushrooms & pork jus
•    Mahi Mahi - Topped with teriyaki raspberry glaze
•    Penne Pasta Primavera
•    Homemade Macaroni & Cheese
•    Vegetable Medley

Variety of fresh pies, homemade cheesecakes and lavis patries

~ $5.00 Bloody Mary & Mimosas ~

Make your reservation by calling 262-5275

Friday, 22 April 2016 00:00

2016 Mother's Day Brunch Buffet

2016 Mother’s Day Brunch Buffet
 Sunday, May 8th 10am – 3pm
Adults $28.95 & Kids 12 under $10.95
(Kids under 5 Free)
Price includes coffee, tea, or soda


Featuring a variety of Appetizers
•    Smoked Salmon
•    Shrimp Cocktail
•    Larkspur Hummus & Pita
•    Spinach Artichoke Dip - served with colorful variety of chips
•    Fresh Fruit, Variety of Domestic & Import Cheese, & Crackers

Selection of Salads
•    Capri Salad – Fresh Mozzarella, tomatoes, olives & artichokes
•    Caesar Salad –Creamy Caesar dressing, parmesan & roasted croutons
•    Greek Salad –mixed greens blended with red onions, cucumber, Greek olives and Feta cheese

Carving Station
•    Sterling Silver Prime Rib
•    Honey Glazed Ham

Traditional Buffet Items
•    Fresh Scrambled Eggs with Bacon & Sausage & Fried Potatoes
•    Chicken with Lemon and Caper Sauce
•    Stuffed Pork Tenderloin – Fresh herb, feta, & spinach topped with creole mustard, peppercorn brandy sauce
•    Tilapia - Herb crusted finished with fresh cilantro, pepper tomato broth served over Rice
•    Lobster Macaroni & Cheese
•    Mashed Potatoes
•    Vegetable Medley

Variety of fresh pies, homemade cheesecakes and lavis patries

~ $5.00 Bloody Mary & Mimosas ~

Make your reservation by calling 262-5275

Tuesday, 14 January 2014 00:00

Kenwood Vineyards Wine Dinner

The Wichita Chapter of The American Institute of Wine & Food Presents:
 
Kenwood Vineyards Wine DinnerWith Rachel Bennett, CSKenwood Vineyards, West Central Area ManagerJanuary 21 • 7 p.m.Larkspur Bistro & BarMembers $60/Non-members $75Seating Limited 
Ideally located in Sonoma Valley, Kenwood® Vineyards — from its very first vintage — has been committed to producing premium varietal wines that reflect Sonoma County's finest vineyards in their character and style. Kenwood Vineyards was founded in 1970 when wine enthusiasts from the San Francisco Bay Area refurbished and modernized the former Pagani Brothers Winery, originally established in 1906. The winery produces classic varietal wines: Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir, Merlot, Zinfandel, Syrah and Cabernet Sauvignon and has earned the reputation of producing consistent, quality wines.

Rachel Bennett grew up in the Midwest of California — Fresno. Her father, a lawyer by day but wine consultant by night, is wholly responsible for her love of all thing oenology. He got her hooked at the young age of 18 months when he poured her a thimble full at little winery called Chateau Haut-Brion and from that moment on, her fate was set. She obtained her undergraduate degree from UC Davis and then went to Boston University to get her Master’s in gastronomy, a program started by Julia Child and Jacques Pepin. As part of her program she studied wine for two years under two masters of wine, Bill Nesto and Sandy Block. When she wasn’t studying, she hosted a public access television show about wine and was an active part of the Boston Sommelier Society. After graduation Rachel moved back to California briefly where she passed her first and second level Court of Masters Sommelier exams. She started with Kenwood Vineyards last year and loves cooking, traveling, football and spending time with both her human and canine sweeties.
Reception
Passed Appetizers
including Herb Cream Cheese in a Pastry Shell and Cashew Chicken Curry in a Wonton Cup
NV Kenwood Vineyards Yulupa Cuvée Brut
 
First Course
Smoked Salmon Bisque
with shaved Pecorino cheese and Herb oil
2012 Kenwood Vineyards Sonoma County Chardonnay
 
Second Course
Arugula Salad
topped with Herb-crusted Pork Tenderloin and Finished with Balsamic Gastrique
2011 Kenwood Vineyards Russian River Pinot Noir
Entree
Slow Roasted Sterling Silver Sirloin Steak
drizzled with Demi-glace and served with Carrot Mashed Potatoes and Brussels Sprouts
2010 Kenwood Vineyards Sonoma County Cabernet Sauvignon
Dessert
Flourless Chocolate Cake
drizzled with Fresh Mixed Berries
2010 Kenwood Vineyards Jack London Zinfandel
 
Call 682-5502 for information or credit card reservations.
Check/credit card orders must be received by noon, Jan. 19.  No cancellations, substitutions accepted.
 

 

 

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